Indian Prepare Restaurant Style Paneer Butter Masala At Home With These Steps
Indulge in the rich, creamy goodness of Paneer Butter Masala, a North Indian favourite, with this easy recipe that brings restaurant-style flavor right to your home kitchen.
An evergreen North Indian dish, Paneer Butter Masala has cultural roots and now wins hearts across the globe with its exquisite creamy flavours. This highly favoured curry has tender pieces of Indian cottage cheese lavished in a gourmet, mildly spicy tomato-based gravy full of butter and cream. A perfect blend of tangy and sweet, it is served best as an accompaniment to naan, roti, or rice.
As majestic as it may seem when you think of relishing it in your favourite restaurant, you can now create this dish in your own kitchen, and it is very easy to do so. Follow these very simple steps at home, and you'll uncover the secrets of making authentic restaurant-style Paneer Butter Masala.
Ingredients
- 4 Piece (FOR PASTE) Tomato
- 5 Piece Garlic Clove
- 1 Inch Ginger
- 2 Tablespoon Coriander Stems
- 1 Piece Green Chilli
- 2.5 Tablespoon Kashmiri Red Chilli Powder
- 1 Tablespoon Coriander Powder
- 1 Teaspoon Cumin Powder
- 5 Piece Cashew (Soaked)
- 4 Tablespoon (PANEER SAUTEING) Butter
- 3 Tablespoon Oil
- 500 Gram Paneer
- Salt To Taste
- 1 Tablespoon (FOR COOKING) Cumin Seeds (Whole)
- 3 Piece Green Cardamom
- 0.5 Inch Cinnamon
- 1 Piece Bay Leaf
- 1 Tablespoon Garlic (Chopped)
- 1 Tablespoon Green Chilli (Chopped)
- 3 Piece Onion
- 0.5 Teaspoon Turmeric Powder
- 1 Pinch Sugar
- Hot Water As Required
- 1 Pinch Roasted Kasuri Methi Powder
- 1 Pinch Garam Masala
- 4 Tablespoon Fresh Cream
- Fresh Coriander As Required (Chopped)
Cooking Instructions
Put all the paste ingredients in a mixer grinder and blend them into a fine paste. Remember to soak the cashew nuts in boiling water for 10 to 15 minutes before using or boil them for 5 minutes for similar results.
Oil and butter are kept in a pan at high flame. After the oil gets really hot, add the paneer cubes with salt and Kashmiri red chili powder. Toss on high heat for 1 to 2 minutes, then stop and transfer to a bowl, keeping it aside for later use.
Heat a wok or kadhai over medium-firm heat, pour in some oil and butter. As soon as the oil heats, add in the whole spices, chopped green chilies, and garlic. Stir briefly before adding the chopped onions. Saute the onions until pale golden brown.
Add turmeric powder and Kashmiri red chili powder to the sautéed onions. Mix well and add a bit of hot water. Now mix again and cook the masala without covering it for 2-3 minutes.
Add the prepared paste to the wok along with salt and sugar. Mix well and cook on medium-high heat until the separation of oil starts from the mixture.
Pour in hot water as required to make changes in the consistency of the gravy and let it simmer for 2-3 minutes. Take a taste of the gravy and season it, if necessary.
Here goes the sautéed paneer cubes with a bit of butter, along with all the added ingredients. Combine and cook for just 1-2 more minutes. For finishing touches, sprinkle with fresh coriander.
Your Paneer Butter Masala is ready. Serve it piping hot with naan, tandoori roti, or rumali roti, and trip it out!
Summary
Prepare Restaurant Style Paneer Butter Masala At Home With These Steps
Indulge in the rich, creamy goodness of Paneer Butter Masala, a North Indian favourite, with this easy recipe that brings restaurant-style flavor right to your home kitchen.
Ingredients
- 4 Piece (FOR PASTE) Tomato
- 5 Piece Garlic Clove
- 1 Inch Ginger
- 2 Tablespoon Coriander Stems
- 1 Piece Green Chilli
- 2.5 Tablespoon Kashmiri Red Chilli Powder
- 1 Tablespoon Coriander Powder
- 1 Teaspoon Cumin Powder
- 5 Piece Cashew (Soaked)
- 4 Tablespoon (PANEER SAUTEING) Butter
- 3 Tablespoon Oil
- 500 Gram Paneer
- Salt To Taste
- 1 Tablespoon (FOR COOKING) Cumin Seeds (Whole)
- 3 Piece Green Cardamom
- 0.5 Inch Cinnamon
- 1 Piece Bay Leaf
- 1 Tablespoon Garlic (Chopped)
- 1 Tablespoon Green Chilli (Chopped)
- 3 Piece Onion
- 0.5 Teaspoon Turmeric Powder
- 1 Pinch Sugar
- Hot Water As Required
- 1 Pinch Roasted Kasuri Methi Powder
- 1 Pinch Garam Masala
- 4 Tablespoon Fresh Cream
- Fresh Coriander As Required (Chopped)
Main Procedure
Put all the paste ingredients in a mixer grinder and blend them into a fine paste. Remember to soak the cashew nuts in boiling water for 10 to 15 minutes before using or boil them for 5 minutes for similar results.
Oil and butter are kept in a pan at high flame. After the oil gets really hot, add the paneer cubes with salt and Kashmiri red chili powder. Toss on high heat for 1 to 2 minutes, then stop and transfer to a bowl, keeping it aside for later use.
Heat a wok or kadhai over medium-firm heat, pour in some oil and butter. As soon as the oil heats, add in the whole spices, chopped green chilies, and garlic. Stir briefly before adding the chopped onions. Saute the onions until pale golden brown.
Add turmeric powder and Kashmiri red chili powder to the sautéed onions. Mix well and add a bit of hot water. Now mix again and cook the masala without covering it for 2-3 minutes.
Add the prepared paste to the wok along with salt and sugar. Mix well and cook on medium-high heat until the separation of oil starts from the mixture.
Pour in hot water as required to make changes in the consistency of the gravy and let it simmer for 2-3 minutes. Take a taste of the gravy and season it, if necessary.
Here goes the sautéed paneer cubes with a bit of butter, along with all the added ingredients. Combine and cook for just 1-2 more minutes. For finishing touches, sprinkle with fresh coriander.
Your Paneer Butter Masala is ready. Serve it piping hot with naan, tandoori roti, or rumali roti, and trip it out!
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